Ingredients:
tops of 2 spring onions
1 large zucchini
1 swede
2 carrots
2 stalks celery
3 massel 7 vegetable stock cubes
1 tbsp dried oregano
2 tsp dried basil
1/2 tsp hing powder
2 cups water
Steps:
Chop vegetables and place on oven tray, spray vegetables with garlic olive oil
Roast vegetables in the oven on 180 degrees Celsius for 30-35 minutes until vegetables are soft
Place spring onions in the bowl and chop 10 seconds, speed 8
Once roasted place the vegetables and all ingredients except the water into the bowl
Puree 20-30 seconds speed 6.5
Add water
Cook, 5 minutes, 65 degrees Celsius speed 2
You may want to add more water depending on the thickness you would like.
The photo here shows it cooked with the Mushroom Meatballs.
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